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Chocolate Bliss Pie with Fresh Raspberries


  • 1 package of Sweet Loren’s Chocolate Chunk Cookie Dough (for crust)
  • 2 cups (1 pint) raspberries
  • 1/2 cup canned full-fat coconut milk or coconut cream
  • 1/4 tsp sea salt
  • 1 tsp vanilla
  • 1 1/4 cup (10 oz) bittersweet chocolate
  • 1/4 cup raspberry preserve


  1. Preheat oven to 300F. Grease a 9” pie pan and press chocolate chunk cookie dough into pan so dough is evenly distributed.
  2. Bake at 300F for 20-25 minutes until golden brown. Remove and press down the dough so that it’s compact in the pie crust pan.
  3. In a 12′ skillet, bring coconut milk and raspberry preserves to a boil. Pour hot coconut mixture over chocolate and let stand for 1 minute. Then stir until creamy.
  4. Add salt and vanilla. Pour chocolate raspberry mixture into crust. Top with raspberries. Refrigerate for a few hours or overnight until the filling has set.

From my kitchen to yours, enjoy!


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